ATHE Level 5: Undergraduate Hotel and Hospitality Management Course
The undergraduate Hotel and Hospitality Management course is a 120-credit course, made up of 10 level 5 modules. Each module consists of around 40-guided learning hours. All modules have an additional 30-50 learning hours of optional materials, which comprise of recommended exercises, recommended readings and Internet resources. Within the modules are self testing exercises. You must take care in answering these. Although they are not marked nor do they count towards your final assessment, the marking is tested against your scoring on the final assessment to check for consistency of score
The length of the course is typically a year long however, it is dependent upon the learner how quickly he/she is able to finish the course.
Course start dates can be any time throughout the year if the course is pursued online. Please contact college for start dates in case you need to study on campus.
Trading under the College of Birmingham,
449 Stratford Road, Birmingham, West Midlands, B11 4LD, UK
Our management qualifications are the culmination of expert input from colleges, sector skills councils, industry professionals and our qualification development team.
We have taken advantage of the flexibility of the QCF to develop a suite of awards, certificates and diplomas that offer progression from level 4 up to level 7.
Key features of the qualifications include:
- Core units that are common to different sectors offering the opportunity for learners to move between sectors or delay decisions as to which area to specialise in
- Small qualifications that can be used for professional development for those in employment or for learners who do not have the time to undertake a full time programme
- Flexible methods of assessment allowing tutors to select the most appropriate methods for their learners
An Ofqual regulated awarding organisation, providing QCF qualifications in management, health & social care management and travel & tourism management. ATHE are known for their excellent customer service, efficient support and flexible qualifications that offer diverse progression routes.
These qualifications are designed for learners who are typically aged 18 and above. ATHE’s policy regarding access to their qualifications is that:
- They should be available to everyone who is capable of reaching the required standards
- They should be free from any barriers that restrict access and progression
- There should be equal opportunities for all those wishing to access the qualifications.
Centres should review the prior qualifications and experience of each learner and consider whether they provide the necessary foundations to undertake the programme of study at level 4.
For learners with disabilities and specific needs, this review will need to take account of the support available to the learner during teaching and assessment of the qualification.
For learners who have recently been in education or training the entry profile is likely to include one of following:
- A GCE Advanced level profile with achievement in 2 or more subjects supported by 5 or more GCSEs at grades C and above
- Other related level 3 subjects
- An Access to Higher Education Certificate delivered by an approved further education institute and validated by an Access Validating Agency
- Other equivalent international qualifications
Learners must also have an appropriate standard of English to enable them to access relevant resources and complete the unit assignments. Learners may also have relevant work experience. Mature learners may present a more varied profile of achievement that is likely to include relevant work experience (paid and/or unpaid) with levels of responsibility, participation and/or achievement of relevant professional qualifications. This may be used for recognition of prior learning (RPL).
CREDIT VALUES AND RULES OF COMBINATION
The QCF is a framework, which awards credit for qualifications and units and aims to present qualifications in a way that is easy to understand and measure. There are three sizes of qualification in the QCF:
- Award, between 1 and 12 credits
- Certificate, between 13 and 36 credits
- Diploma, 37 credits and above
Each unit within a qualification has a credit value and a level. The credit value specifies the number of credits that will be awarded to a learner who has achieved the learning outcomes of a unit.
The level is an indication of relative demand, complexity and depth of achievement and autonomy.
Each credit represents 10 hours of learning time. The learning time is a notional measure which indicates the amount of time a learner at the level of the unit is expected to take, on average, to complete the learning outcomes of the unit to the standard determined by the assessment criteria.
Learning time includes activities such as directed study, assessment, tutorials, mentoring and individual private study.
The credit value of the unit will remain constant in all contexts regardless of the assessment method or the mode of delivery. Learners will only be awarded credits for the successful completion of whole units.
Each unit also contains information on guided learning hours (GLH). GLH are intended to provide guidance for centres on the amount of resource needed to deliver the programme and support learners i.e. the time required for face-to-face delivery, tutorials, workshops and associated assessments. Each qualification has agreed rules of combination, which indicate the number of credits to be achieved, which units are mandatory and the choice of optional units. The rule of combination for each qualification is given below.
Food Safety and Hygiene
There is much more to the catering activities than the cooking skills required. This module focusses on basic hygiene and food preparation skills and requirements. Areas such as food nutrition, labelling, preparation, storage.
Food and Beverage Supply Chain Management
The external and internal supply chain within food and beverage provision is very specialist and requires specific skills and knowledge. This module will analyse the elements of the supply chain and all the management and control issues that arise at each stage.
Events and Conference Management
Planning is the key to event management and strong project management skills are required. This module examines the skill areas and planning requirements to ensure smooth and seamless delivery of events and other customer experiences.
Hotel Front Office Operations
Front office is the primary public face of the operation and a specific blend of skills is required. This module looks at the activities in front office, the roles, responsibilities and key aspects of effective performance.
Key Performance Indicators
The diverse activities in the Hotel and hospitality industry create many key performance indicators that are necessary for management control and feedback. KPIs are a strong and effective management tool and this module looks at what are the key indicators, how they are used and how they can be responded to.
Consumer Behaviour in the Hospitality and Hotel Industry
Closely linked to any marketing plan should be an exploration of consumer behaviour and in particular how it differs in each market segment. This module looks at patterns of consumer behaviour by segment, what lessons can be learned and how it can impact on your marketing plan.
Working With Third Parties in the Sector
This industry relies on many relationships particularly in the modern world of internet and instant information. Third party marketing, equipment suppliers, sub-contractors, comparison web sites all have an impact on the business. This module examines these impacts and the management issues arising.
Economics of the Sector
There are many macro and micro economic impacts on this industry such as economy strength, international conflicts, geo political as well as micro management issues of cost control, labour provision etc. This module explores the various elements that can impact on the sector.
Risk and Security in Hospitality and Hotel Management
There have been many events internationally that illustrate the challenges faced by the industry be it personal safety, fraud, customer behaviour issues and the more general potential dangers in areas such as food hygiene. This module will look at a broad range of issues and explore risk management planning.
The Use of Technology
It goes without saying that technology is an integral part of the industry both internally within the business but also externally with third parties serving as contractors and agents. This module will look at the must have technologies and new developments emerging that will have an impact on the sector.
GUIDANCE ON ASSESSMENT
Each module consists of 40 guided learning hours of material with an additional 30-50 hours worth of optional materials which comprise of recommended exercises, recommended readings
and internet resources. Within the modules are self-testing exercises. You must take care in answering these. Although they are not marked nor do they count towards your final assessment, the marking is tested against your scoring on the final assessment to check for consistency of score. All course material will be available to access online. Students will also be provided with recommended reading lists and be given guidance wherever needed. Online support is available for all learners. Students will be given access to the School of Business website in which they will be able to communicate with one another, and support staff, through the means of a forum.
The modules are written against prescribed learning outcomes defined by the Qualifications and Credit Framework (QCF) administered by Ofqual, the Government appointed regulator. In addition the learning outcomes are articulated against the ATHE UK curriculum..
On successful completion of a Level 5 qualification in Hotel and Hospitality Management there are a number of progression opportunities. Learners may progress to the Extend Diploma in Management for Travel and Tourism or go on to complete their final year at a University
The fee for the ATHE level 4Hotel and Hospitality Management course is £4000. Payment can be made by credit card, debit card, bank transfer or by PayPal